This is the recipe my friends ask me for again and again. It’s always a hit and fortunately, it’s also one of the easiest recipes I know. It was Miguel Robles, owner of Mi Rueda Restaurant in Puerto Vallarta, who taught me this recipe many years ago and after we had all shared a few too many tequilas. The proportions of this recipe are inexact, this may have been due to the too many tequilas or that fact that is a traditional recipe that is just known by most Mexicans.

Ingredients

-beefy tomatoes (I use Roma or Cherry)

-sweet white onions

-cilantro (optional for you cilantro haters)

-fresh lime juice

-sea salt

Cut the top and bottom off tomatoes. Squeeze out the seeds and juice. Chop into small squares. Chop an equal amount of white onion to the same size. Add chopped cilantro. I like lots of cilantro, but I have also learned over the years that there are people who HATE, not just dislike, but hate this herb. I personally think it is a crime to leave the cilantro out. Cilantro is added to taste. Then add the juice of 1 to 2 fresh squeezed limes depending on the size of your batch. And the secret ingredient in this salsa, sea salt. Regular salt does not work. Salt to taste. Mix it all in a glass bowl (not metal) cover and let sit for a few hours or overnight so the flavours can meld together. Before serving, drain off excess liquid.

Enjoy!